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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesChilled Cucumber Soup
Ingredients
Serves: 4
1 Small Onion, chopped 900 ml Vegetable stock (1 1/2 pints) 1 Large Cucumber, peeled, diced (keep bit for garnish) 1 Sprig Mint 1 Teaspoon Arrowroot 4 Tablespoon Single cream Method
Place the onion and stock in a pan, bring to the boil and simmer for 15 minutes. Add the cucumber and mint and simmer for about 10 minutes until the cucumber is cooked.
Mix the arrowroot into the cream, add to the soup, slowly bring to the boil, stirring until thickened. Chill well. Serve garnished with the reserved cucumber or a little chopped mint.
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